This Lentil and Sweet Potato Tagine combines the earthiness of lentils with the sweetness of dates and sweet potatoes, all enhanced by aromatic spices. I’m sure, you will love it, let’s go to the recipe!
Ingredients for Lentil and sweet potato Tagine:
- 150g green or brown lentils
- 1 sweet potato (about 200g), peeled and cubed
- 1 red onion, thinly sliced
- 1 garlic clove, minced
- 1 fresh tomato, grated (or 100ml crushed tomatoes)
- 1 carrot, sliced
- 1 celery stalk, chopped
- 2-3 dates, pitted and chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon sweet paprika
- A pinch of cinnamon (optional)
- Salt and pepper to taste
- 400ml water or vegetable broth
- Fresh cilantro or parsley for garnish
Instructions:
- Prepare the Lentils:
- Rinse the lentils under cold water and drain.
- Sauté the Vegetables:
- In a tagine or heavy-bottomed pot, heat the olive oil over medium heat.
- Add the sliced red onion and sauté until caramelized, about 5-6 minutes.
- Stir in the minced garlic, sliced carrot, and chopped celery; cook for an additional 3 minutes.
- Add Spices and Tomato:
- Sprinkle in the ground cumin, turmeric, sweet paprika, and cinnamon (if using). Stir well to combine.
- Add the grated tomato and cook for 5 minutes to slightly reduce the liquid.
- Combine Main Ingredients:
- Add the rinsed lentils, cubed sweet potato, chopped dates, and pour in the water or vegetable broth.
- Cook the Tagine:
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 25-30 minutes, or until the lentils and sweet potato are tender, stirring occasionally. Add more water if necessary to maintain a stew-like consistency.
- Season and Serve:
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro or parsley.
Serving Suggestions:
- Pair with brown rice or couscous.
- Accompany with a side salad of arugula dressed with lemon vinaigrette and sliced almonds.
